Use Ronzoni® Healthy Harvest® pasta which has 30g of whole grain per serving and is an excellent source of fiber.

Reviews
This is not only a delicious hot pasta dish, it's a delicious cold summer salad also. Try it at your next outdoor get together. It'll be a hit!
- sherryl, Montana

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Toss the warm vegetable-pasta combo with a wine sauce for a low-fat side dish.

 

Servings: Makes 4 side-dish servings.

Total: 30 mins

Rated:

 

 

Ingredients

4 ounces fresh green beans and/or wax beans

4 ounces mostaccioli or penne pasta (about 1-2/3 cups)

1/3 cup chopped onion

1 clove garlic, minced

2 teaspoons olive oil

2 ripe Roma tomatoes, seeded and chopped (about 1 cup)

1/4 cup dry white wine

2 tablespoons finely shredded Parmesan cheese

1 tablespoon snipped fresh Italian parsley

Fresh ground pepper (optional)

 

Directions

1. Wash beans; remove ends and strings. Cut beans into 1-inch pieces. Cook beans and pasta in lightly salted boiling water for 14 minutes or until pasta is tender.

2. Drain beans and pasta in a colander. In the same saucepan, cook onion and garlic in hot oil for 2 to 3 minutes or until onion is tender. Add the tomatoes and wine to the saucepan. Cook and stir for 2 minutes more. Toss in the drained beans and pasta, Parmesan cheese, and Italian parsley. Serve immediately. Sprinkle with pepper, if desired. Makes 4 side-dish servings.

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